Langoustines are a delicacy crustacean, also known as scampi or Norwegian lobsters. It is important to distinguish them from the so-called “Argentinian langoustines”: these are shrimp, not true langoustines.
Most often, the tails are used for food: the meat resembles shrimp but has a more delicate texture and a pronounced sweet taste.
How to choose langoustines
Live and chilled. The most valuable option is live or as fresh as possible chilled langoustines:
- the shell is firm, without damage or dark spots;
- the smell is marine, without ammonia notes;
- the body is elastic, without sliminess;
- the eyes are shiny, not cloudy.
They should be cooked as soon as possible after purchase: in fresh form, the texture is more elastic, and the taste is finer and cleaner.
Frozen. If the langoustines were frozen right on the ship after being caught, this is a quality product. Deep freezing preserves the structure and taste.
It is worth choosing products with the following characteristics:
- the ice glaze is thin and transparent;
- there is no snow crumbs inside the packaging;
- the color is natural, without gray or yellow spots;
- the packaging is airtight.
Cooked-frozen. A rare format for langoustines. Reheating is not required: it is enough to warm them quickly before serving.
Tips for selection:
- the color is uniformly pink;
- there is no pronounced fishy smell;
- they retain their shape after thawing.
Preparation for cooking
Langoustines have a firm shell, so it is convenient to use kitchen scissors for cutting. Most often, the tail is separated, the shell is cut along, and the intestinal vein is removed. The head and shell can be used for broth or sauce.
Cooking methods
Langoustines cook quickly:
- grilling — 2–3 minutes on each side;
- quick frying over high heat;
- stewing in cream or tomato sauce;
- crudo or carpaccio from the freshest product;
- brief blanching for serving in salads.
Prolonged cooking makes the meat dry and fibrous.
Best combinations:
Practical tips
- thaw slowly in the refrigerator;
- do not boil for more than 3–4 minutes after boiling;
- salt moderately, as the marine flavor is already pronounced;
- serve immediately after cooking.
Properly selected and carefully prepared langoustines retain juiciness, natural sweetness, and a characteristic marine aroma.
